Happy 2024! Welcome back food history lovers, young and old. Don't forget to SUBSCRIBE and leave me a comment of what other historic dishes you'd like me to explore. And check out my new site, www.tastinghistory.com/, feedback appreciated.

As someone who lived in Saratoga Springs for many, many, many years, I can tell that this is going to get under the skin of many a local. And I'm all here for it.

i like how even the apocryphal story of how chips were """invented""" in Saratoga has a customer asking the chef to recreate a dish that already existed...

Former Frito-Lay QA tech here. Thank you for briefly explaining the purpose of air-fill. I knew some of the lab techs who spent hours counting broken chips to determine the amount of air-fill needed to deliver the most acceptable amount of breakage. It was tedious work.

One of my favorite ways to make a crispy potato snack is to use a veggie peeler, and shave an entire potato (not bothering to skin it first) into super thin slices and then flash fry them in crisco (they do _not_ take very long to cook) and lay them on a wire rack with a paper towel _under the rack_ (so the potatoes do not come in contact with the soon to be soggy paper) then sprinkle with either Old Bay or Lawry's season salt. Pair with your choice of dipping sauce.

I have one small correction for your history segment: potato chip bags aren't filled with air. They're filled with a relatively inert gas, usually pure nitrogen. This is because, in addition to providing cushioning to reduce breakage, displacing all the oxygen before sealing the bag also prevents the chips from oxidizing, letting them last even longer on the shelf without browning until the bag is opened.

My mom told me a story about her older brother, who she adored. She said that in the late 1920s he would go down to the potato chip plant in Memphis. They would give him the burnt chips. He would take them, rebag them in paper bags he bought, and then would walk about 2 miles pulling his wagon and sell the chips to the riverboat workers. On his way home, he would buy more bags for the next day. She said he was only about 9 years old and his income he gave to his mom for the family. My grandkids love making their own potato chips. Grown up stuff ya know.

I worked in Reseach and Development, first for Procter and Gamble and then for Frito Lay. I did a lot of work on Potato Chips both at P&G and Frito Lay. The slice thickness of potato chips made from freshly sliced potatoes is critical to the quality of the finished product. If you slice them too thin the oil will penetrate completely through the slice from both sides and the chip will be oil-soaked and unpleasant to eat. If you slice them thicker than oil will only penetrate to a certain depth on each side and the center of the chips will consist of dehydrated but not fried potato. The dehydrated potato tends to be the remnants of potato cells as globules of dried starch. There is no oil in this layer. This layer is also very crunchy, even hard. It makes eating a lot of thick chips wear on the mouth even to the point of abrading the gums. Fried potato is an oily matrix containing filaments of starch that were created when the cell was ruptured during frying, the starch was first hydrated in-situ and then dehydrated in strands as frying continued. The reducing sugars in the potato cells were free to react with the potato protein to produce the wonderful Maillard reactants that make potato chips and french fries so popular. The potato filaments are very crispy and fracture easily with a pleasant snap when eaten. This means that the ideal thickness is a compromise in flavor and mouth feel which is thick enough to not be oil soaked but thin enough to not contain much dehydrated but unfried potato cells in the core. It is a flat cut, not a wavy or ruffled cut. The oil in a finished potato chip is very easily oxidized and the starch filaments are very hygroscopic. Keeping the chip fresh requires both packaging in nitrogen and having very high barrier packaging films. Potato chip cans were used by several companies (Charles Chips) but in the late 1980s packaging films were developed which were both high barriers for oxygen and humidity and economical to produce. For these reasons, thin flat potato chips have the highest share of the potato chip market not to take away from the other important variants such as kettle chips, ruffled chips, or stacked chips.

I often have my wife pick a number 16-238. We shuffle through to the recipie and do our best to make whatevers on the menu. It often turns out teriible or its something neither of us knew we would like, but we try our best and read the history and/or watch the video while we cook. Its always our favorite go to date idea. Love the book. Love the videos. Thank you Max Miller for making and doing something so awesome.

In the early 1960s the firm Lays/Smiths, probably inspired by allready up and coming basic technology in the field, commissioned the development of a more efficient way of adding seasoning/flavor, specifically paprika powder, to potatoe chips/crisps on an industrial scale, rather than adding little bags of sticky, lumpy powder to the package, or the earlier machinery someone mentioned in the comments. The clever Dutch (yes) guy who eventually invented/designed the fully automated system (elements of which are still used today by chips/crisps factories worldwide, over 60 years later) to evenly dispense the yummy dusty stuff was my beloved stepfather, Piet Van Lienen, who passed away at the age of 90 this Christmas. The 'paprikapowdershootingmachine' story has for decades been an amusing anecdote in my family and I got to tell it to one of his grandkids at his funeral. So this episode is extra special to me!

So a fun bit of trivia about Pringles: the machine that was designed to cut and fry them was invented by a German gentleman whose name is obscure, however one of the men who helped develop and engineer the machine was a man named Gene Wolfe. Wolfe would later become one of the most critically acclaimed and influential authors of science fiction and fantasy novels (particularly his Book of the New Sun). When asked years later if he'd change anything about the chips themselves, he simply remarked "I would have made them thicker".

In the Philippines we have what we went a little bit further, using sweet potato cut thick (somewhere about the 1/4" range) and frying them with brown sugar. They would then get skewered in a bamboo stick and called "kamote-cues," with "kamote" being the local word for sweet potatoes and adding the "-cue" because it resembles barbecue skewered meat.

This channel is my depression comfort food. When the world feels like too much, I can always count on the history of potato chips to blissfully take me far away.

Funny enough, my flatmate has been making his own potato chips for roughly seven years, and now he has a new recipe to try out. May our kitchen survive this year because it almost didn't last year

In Britain the thick-cut chips were known as game chips. As the name suggests, they were served with strong-flavoured game meats, particularly venison and pheasant.

A few years back, me and my buddy moved into a place and before we got around to going to the store, a huge blizzard hit and we were stuck with nothing to eat but some potatoes. We didn't know what to really do, because at the time we didnt have any culinary knowledge at all, but we figured that we have oil, a deep pan, and potatoes and that equals chips. They were the best chips I've ever had, and I make them more often than buying a bag, and it's way cheaper (at least where I live)

I always love the history you bring, but the level of detail of the cooking steps are next level also. Well done!

Props to Max's microphone and editing for picking up all that crunch.

When I was a kid we had a blind neighbour, she was a very sweet lady and we knew better than thinking we could goof around because she would know. And this lady was fully blind, she had 0% sight. What she also knew were the sounds of different foods cooking and when they were done. Her fries were the best though, she made them by hand, pre-fry them (don't know if that's the right term, English isn't my first language) And then deep fry them on a higher temperature till they were done. And she was spot on every single time. Nice and crispy on the outside and soft and fluffy on the inside. So when the chip was invented they didn't have thermometers, but maybe they also listened better like my neighbour.

The depth of research you put into each of your episodes is just astonishing to me. I consider it fortuitous that your channel came up in my feed. Now I've been binge-watching your content--and of course I subscribed.

I got a bag of potato chips (Lays?) that seemed to have had an off day at the factory. They looked brownish orange, as if they had been in the fryer too long and they were delicious! I occasionally find one or two in a regular bag, and consider it a win.

Ta very much for the mention! And goodness me, those chips look delicious. I used to make them like this in our garden, make a little fire, put a tobacco tin on top of the fire, add some oil add thinly sliced potatoes, use a pointy stick as a fork, delicious. And I almost never burned half the garden down.

I appreciate the addressing of fake history. It is so great to have such muddy history cleared up.

love your work. i got your book and love it. one thing that would be very helpful: suggestions for the recipes that are really worth making today, vs those more of historical interest. thank you for all your great work!

I really appreciate your descriptions of your finished products. Your artistry is not limited to your culinary talents, sir!

One thing I appreciate about your channel, even more than the recipes themselves, is how accessible you make the underlying concepts of how to research historical information. You so clearly explain the need to trace ideas to an original source here, and give such a concrete example of why it's important--that's not something you run into often. Thank you for your diligent, careful, and enjoyable work!

So Happy that Tayto got a mention. My Dad told me he remembers his first taste of flavoured Tayto. A neighbour of his in Co. Sligo had bought a bag of the new crisps, and he opened up the bag flat like a plate, and the family and a couple of friends that were there each had a taste of one crisp. I can just imagine them all standing around to taste this new flavoured food.

I love your channel Max, I’ve learnt so much , which I’m sure is your plan. Thankyou for all your hard work, it really shows. Happy new year bella xx

I just found your channel, and let me just say that your old timey voice makes me smile. I don't know why. But I enjoy it.

You can still get the salt and shake crisps with the separate blue bag of salt in the UK. By the way the crinkle cut "game chips" in the UK, date back to at least 1903 , as a fancy accompaniment for roast game birds such as grouse - Escoffier has the recipe for it.

The 1/4 inch ones remind me of what we called ‘fried potatoes’ back home in southern Appalachia. They were often served with breakfast and were somewhere between a French fry and potato chip in taste and texture. Real hearty comfort food.

Hey, whenever someone manages to stick it to those stuffed-shirts at the Smithsonian, I am ALL for it! Another lovely video, Max! Hope you and Jose had a good Christmas and a Happy New Year!

This channel reminds me of when I had to do a class on the history of clothing as part of an art history degree. Being an overly angry teenager, I was initially furious about it, until I realised that this stuff was in no way superficial and I was gaining fascinating insights into social history. Not saying your channel ever angered me, just that the ultimate benefit is pretty much the same.

In Britain, you can still get potatoes prepared in exactly the same way. They're called 'game chips' and are typically served with game - venison, grouse, pheasant, etc.

I’m sure there’s places all over the country that do this, but in Wisconsin there’s plenty of pubs and restaurants that make “homemade” or “in-house” potato chips just like this, though they tend to use a savory blend of seasonings and an in-house sour cream based dip to accompany them. It’s nice to see that sometimes the perfect recipe never needed a change, and I’m glad it’s making a simple comeback over having a plate of stale ruffles on the side.

watched this today and was like oh that's actually pretty easy, i'll try that sometime when i gained consciousness again i found myself in my kitchen at one in the morning making these hahah and i LOVE them! your videos are a huge motivation for me to cook and try out new things, thank you

Hi Max, good to see you again! Happy New Year! Glad to see your channel is still here and goin' strong!

I recently had a burger at a little place that had "frips". They were really thick cut house made chips, but weren't crisp all the way through. They were crunchy like a chip on the outside half and soft and fry like on the inside. I'm now determined to make some at home.

Not just the internet - I remember reading that Saratoga Springs story from a book in the 90s. But even in that original story, the customer was asking for potatoes the way he'd had them elsewhere, which is basically an admission that they *didn't* invent them.

I love that he says you need a thermometer and that the "archaic" chefs of those times didnt even know the temperature of the oil they fried in. Ive never in my life measured the temp of my frying oil. Just hover your hand over the oil and youll feel if its ready or not.

Reminds me of the homemade chips my grandma made when I was a kid. Thanks for this video Max. Brought back some good memories. 💙💙💙💙

I suddenly really REALLY want you to do an episode on corn dogs. There is a restaurant in Oregon, Pronto Pup, that claims to have invented corn dogs in the 1940s, but there is also record of a man in 1927 in Buffalo NY filing a patent for a machine that cooked corn dogs. Pleeeease tell me this is at all interesting to you, because I am super curious if you could find more information than I can that maybe would go back further or prove one story true over the other.

My dad always made chips when I was growing whenever we'd have hotdogs or hamburgers and they were always leaps and bounds better than the store bought ones. He'd just toss them in some salt and I liked them just like that, but my siblings would put vinegar on theirs and they seemed to like them quite a bit. It's amazing how something so simple, just potatoes in lard, can be so delicious.

Happy New Year, Max!!! Lots of "fake history" out there, my friend. Just a few days ago, I saw a new posting about the origin of common phrases. The poster included the erroneous story about "cold enough to freeze the balls off of a brass monkey" originating with racks for holding cannon balls on old naval sailing ships (which is entirely an unfounded fabrication). Keep up the great work!!!

I was wondering when Max was gonna cover my favorite food! Thanks for a great video, man.

Another reason for Ruffles besides not breaking in the bag is that dips had become very popular but the chips would break if you took just a bit too much, so a stronger chip was needed. The bowl of dip shown on the bag illustrates this purpose.

I grew up about 30 mins south of Saratoga, and the potato chip story was genuinely a multi-day topic in elementary social studies. I knew from the title you were going to take that away from us! You're not the first to tell me the real story, but man it really salts my chips to see this in my notifications. I'm mostly joking, lol. Hope you and yours had a great New Year celebration! =)

This great vid popped up on me feed and was such a joy to watch. Thanks mate! Instant subscribe.

Yes, Max, I do remember the Ruffles commercial. Your pronunciation was amazing! Thank you! 😊

I don't know if it's relevant but in the late 50s my Oma (back in Vienna Austria) made potato slices in this wafer-thin style with her good knife laid on two thin pieces of wood (might have been toothpicks) on the corner of her table, and with a plate in her lap, pulled the peeled potatoes through the blade towards her, the slices fell into the plate. She did that because I liked them thin and crispy. What a great Oma. And I have to say I was only a few years old at the time, but her ingenious ways have stuck with me for life and made me interested in all things technical and food. In a way she shaped my life with those chips. Happy New Year to you and J.

"I'm dating myself" says the man who made an entire video in honor of his 40th birthday. Still can't believe you're 40. Happy New Year, Max! Awesome video.

thank you for these videos man. you help me sm w my depression, self-harm and addiction.

My grandma used to make home made chips with me and my brothers. She would cut them and my brother's and I would be in charge of flavoring them with Lawry's seasoned salt. They were way more addicting than bagged potato chips. She passed away in January of 2022 but those are one of the many fond memories I have of her. Thank you for doing this episode.

I worked in a manufacturing plant that made packaging used for the food and pharma industries we needed a non toxic food safe glue so we actually made the glue in house using the same starch that pringles are made of. After a while the glue would spoil and it would actually smell like rotten pringles

As a quick anecdote, I used to have to make potato chips at one of my old jobs. I won't go into too much detail but they ALWAYS got clumped together in the fryer, no matter what we did. It was a PAIN. This recipe looks much better, tastier, and easier to execute. Anyway, happy new year to you and your entire family! (Hi kitties!)

This was a nice treat. No less enjoyable than a TH look at a full menu or meal. I really enjoyed the ode to such a simple snack. Thanks for the entertainment!

Funny thinking how there's more air in a bag seems to be a problem only stateside. When I was deployed out at sea, we onloaded a bunch of Thai Lays and Saudi Arabian Lays and I had the idea of comparing them. The oils used in Saudi, Thai, and American lays were all different. Along with the Thai and Saudi bags have a ton more chips in them, bigger chips, and actually less crumbs. The American ones were mostly air and kinda broken. I want to make it clear too that sailors were handling these boxes so you KNOW they weren't easy on handling them. Overall I have to say I think I preferred Saudi chips over all of them for size/amt and Thai chips for their different flavors.

During my high school years, in the early 1990s, the Presto company made a "Chip Shot", which was a modified version of their more-famous "Salad Shooter". Insert russet potato, point the business end at a deep fryer or Dutch oven full of hot oil, pull the trigger, and Bob's your uncle, chips that are cheap as chips. My mom would make piles and piles of homemade potato chips when my brother and me had friends over for football games. Fond memories of those...and of the homemade chicken tenders Mom put in that same deep fryer.

The Saratoga Springs lore predates the internet. I first heard it on Ripley's Believe it or Not back when the late, great Jack Palance was still hosting it. Technique Tip: Toss your sliced potatoes with a bit of salt and let sit on paper towels for 10 minutes before putting them in the fat. This draws out more water, allowing them to get crisp faster. Learned that on Chopped, from a 13-year-old contestant who also blew the judges' minds with this technique and how well it worked. 👍

Thank you for another magnificent episode, and mentioning that great book.

Hi, found your presentation on Mourning Brew; enjoyed it. Your organization, presentation, enunciation, etc were well done (maybe at times you talked a little too fast for us seniors). I did not see a place for comments so hopefully this email will convey the thought. Your comment about knowing the temp of hot fat/oil. My mother used the drop of water method. The lard would start to ‘smoke’ and she would drop some water into it. The sizzle would indicate the cooking level of the lard. Worked every time she ‘deep fried’. Keep up the good presentations. Appreciate the info! Bill

I gave your cookbook to my oldest son for Christmas. His reaction, "Wow! I'll actually cook out of this one!" :P

Yay Tayto got a mention! The Irish did something! It just had to be potatoes... Edit: It can also be noted that the biggest thing about Tayto was that they got the flavouring to actually stick to the chips. As pointed out, previously the salt came with the bags. They were not only the first company to do a "new flavour", they figured out the whole process of how to do it.

Max, your website is great! Finding you was one of the happy things to happen during the pandemic!

I think it's worth noting that the difficulty in locating original sources is one of the clues to indicate that a story / account is actually folklore. Multiple details that differ in small ways, such as the cook being the owner's sister in some stories and sister-in-law in others, is another clue to indicate that the story is folklore. I took a folklore class in college as a joke (expecting it to be a blow-off elective), ended up learning all sorts of relatively useless information (which I love), and finding the subject fascinating. As a result, I took as many folklore electives as I could. Those classes really opened my eyes to how many things large groups believe to be true are complete fabrications. For what it's worth, possibly the most obvious clue that a story is folklore is when the person relating the story begins it with something like, "My brother's friend's cousin..."

Salt & Vinegar chips, especially Kettle Chips, are my favourite. The only problem is that they are not readily available here in Brazil. Not just the brand, Salt & Vinegar is not a popular flavor. We have Lay's, but that's basically all. Up till 5 years ago I would go on business trips to the US almost every 2 months. The FIRST thing I would do after landing and clearing immigration was to stop by the first newsstand at the airport and buy a bag of Kettle Chips.

You and food history rock dude. I love this stuff!

This episode is giving me flashbacks to my childhood. They were never cut thin enough that I would call them chips or crisps, but fried potato slices, whatever you call them, were often a side dish I ate in the 80s and 90s, and they looked quite similar to the thicker slices you cooked.

So this episode added another level of appreciation for Max. Not for anything about the topic itself, but the bit at the end where he uses his platform to support and share other people's work. That's a lovely show of recognition and sharing.

On your point about UK's soggy fries, their soft and slightly chewy version really earned a spot in my heart after living there for a while. It's less of a snack and more of a part of a meal, like mashed potatoes, or gratin. But they do need to be eaten warm.

Excellent research, Max! As a 9 yo boy in Norfolk, England in 1961, I would spend a pre-decimal 'old' penny (240d made £1) on a bag of small crisp pieces left over from the manufacture of Smiths crisps in their nearby Great Yarmouth factory. You got a lot of tiny, tasty fried potato crisp fragments in a bag, making them very popular with schoolchildren. By the way, we'd get a 'Saturday sixpence' as our weekly pocket money in those days.

In Greece the national fried Potato (to the point the govt has incentives to restaurants to serve it so it does not vanish) is very similar to this.

"Published publications- of course its published, its publication" made me chuckle- Max was feeling very strong about those chips.

Thanks for setting the story straight. As an FYI, the house museum where I work has two beautiful sterling silver "Saratoga chips scoops" one by Tiffany. So apparently these crispy treats were served at the finest tables!

Well done. I remember it fondly, at cooking school we used to make the original chips just like you did. Keep up the good work.

I recall an episode of the BBC radio series ”This Sceptred Isle" in which crisps were on the menu for some royal celebration, possibly a coronation. The series was based on a book of the same name. I'm pretty sure it was hundreds of years earlier but at most 300 when potatoes first arrived in Europe.

Hell yeah who read about this in elementary school in the "mistakes that worked" book with the leaning tower of pisa on the cover

When I was a chubby, hungry kid my family would sometimes not keep snack foods like chips in the house thinking that I'd just not eat. But ha HA, the joke was on them because they always had potatoes! I would make myself a recipe a lot like this just through trial and error, I didn't completely submerge them in oil, I'd just kind of fry them in light oil in a pan and flip them when they looked halfway done-ish and salted as I went for sort of a firmish thick quasi-chip. The perfect variation was firm enough to hold its shape but a tiny bit mushy in the middle inside and crisp around the edges.

OH my gosh, just poked a big memory for me. I remember Laura Scudder's potato chips from growing up in California in the 1960s. The noisiest chips in the world. We moved to California from Missouri when i was a little kid, and I remember my mom giving me avocado for the first time, sliced super thin on top of some Laura Scudders. A revelation!

Max, the way you dragged the brits by saying that they make "soggy fries," you're a savage, I adore.

Oh, this takes me back. My mom would make chips (she was English...but married my American dad and they raised us here in the USA) when we had hamburgers. The whole kitchen, I swear, was covered in a micro-film of oil, but that meal was dang delicious. Thanks for this episode, Max, and Happy New Year to you and your husband.

I have often wondered if the fame of the Saratoga chips and the "kernel of truth" in the Saratoga myth lies in the incredible thinness of Crum's chips. Perhaps that was the small innovation that made Crum's chips different from other similar chips popular at the time.

Your rendering of the fake chips story reminded me of a good story for your drinks programs: a friend of mine who was a journalist in Japan in the 1950s told me a tale of his ordering a "very dry martini" in a bar in Tokyo frequented by American journalists of the day. I ordered a very dry martini. The bartender took a glass and poured in some gin. Then he took a measure, poured a small measure of vermouth into it and poured that into the gin. "No no, that's not a very dry martini!" I complained. The bartender was about to throw it away, but I interjected, "No, no" and gestured to him and he handed me the glass, which I downed. "Try again!" I said, handing him the glass. This time the bartender poured the glass of gin and took his measure and poured about the smallest amount he could pour from the vermouth bottle into it. He then poured that into the gin. Again I remonstrated, "No, no, that's not a very dry martini!" He handed me the glass and I downed it, "Try again," I said. This time, he poured gin into a glass, a very generous pour. Then he rummaged under the bar and came up with an eye dropper. He poured a little vermouth into the measure, then took the eye dropper and took up a little bit. He then put one drop of vermouth in the gin. Looking up at me, expectantly, he was dashed to see me shaking my head, no. Shaking his head, he handed it to me and I drank it. Then he handed me the an empty glass, the bottle of gin and the bottle of vermouth and said in an exasperated tone, "Here, sir, please show me this very dry martini!" I replied that I would be very happy to oblige. Taking the gin bottle, I filled the glass with gin. Then I took the vermouth bottle, up ended it for a moment and turning it right side up, I extracted the cork, which I waved very gently over the glass of gin, before replacing it in the vermouth bottle. "That sir, " I concluded, "is a very dry martini!"

Max getting all worked up about fake history 😆🤣 i love it!

10:50 a version of Smith's crisps with the small sachet of salt are still sold in the UK as 'Salt n Shake' made by Walkers who are known as Lays almost everywhere else in the world.

For folks who live in the Northeast/Mid-Atlantic, there's a regional brand called Grandma Utz which sell potato chips cooked in lard, and likely taste the closest to what Max made. Every other major chip brand is cooked in seed oils (which I avoid).

I have enjoyed making my own chips for years. It started with my grandma who would pretty fry everything. When I got married we would make it a family activity, usually while waiting for the main meal to cook or to make batches for an event. Everyone got to do their own experimenting on cuts and flavors.

Never actually thought I'd be watching Tasting History to hear about fake history. "Potato chips were born when a customer asked to have the potato chips he had in France" I'm seeing a slight problem with this origin story. "Yeaaaah we can't let you call them potato chips, they're potato chips made of potato." So I'm just salivating watching this, because only recently I was in an Italian restaurant where with Caesar salad with chicken you'd get these thicker fried chips and they were so delicious and crisp. Nothing like your average bag of store chips. Not even the same as your good kettle chip bags in the store. You also got me really curious about the fake history book. Speaks to my interests.

"I'm aging myself" - like fine wine Max, like fine wine! 🍷 Happy New Year Max & Jose! Looking forward to more wonderful food history! And congrats on launching the website! 🎉

You can still buy the Smiths (now Walkers) crisps called salt n shake which comes with a little packet of salt, you add the salt and shake the bag, I remember them when I was a kid and not shaking them very well and always having one or two crisps that would be really salty leaving the others with barely nothing.

The store near me has "store made" potato chips that are dark like the ones you made, and I've been wondering why they are so much darker than usual. Now i know! Maybe i will try them

Got to this one late, but it was a fantastic episode! I've been a viewer for a little while now (just made the channel, though), and I'm definitely gonna try this recipe next time I get potatoes in the house. Hope you are having a fantastic day!

The cult sci-fi author Gene Wolfe's day job was as a commercial engineer, and he helped design the original machine that made Pringles for Proctor and Gamble. The Pringles logo even looks weirdly like him. If you've ever read any of his deeply strange and disturbing novels (the unfortunate fate of Thecla in the 'Book of the New Sun novels comes to mind), then that fact should make you smile.

Green plantains, mandoline-sliced, also make excellent and crispy chips that are easy to do at home. Peel, slice, fry, season and you’re done.

This is how my grandma made chips when I was young. She also used cumin powder with salt and sometimes garlic powder. She used a mix of oil and ghee to fry them.

As always a class act, great content with solid positive energy.

Love watching you! im currently in an eating disorder facilility but i feel like watching your video really helped me change my relationship with food as not only calories but as history and flavor , so thank you for making videos :-)

Thanks for setting the potato chip story straight in your typically delightful way. Having grown up near Saratoga almost 3/4 century ago, I have been making chips about as you did for most of my adult life, serving them hot with burgers as a side dish, or cold as a snack -- and, as you say, and my guests observe, the flavor is far superior to anything you can get in the store. . Thanks for a deliciously informative kick-off to another season of Tasting History!! 🙂🙂

My librarian heart goes pitter-patter when someone mentions sources. Bravo! Best video yet!

Thanks for this wonderful episode! The way I know it is that modern snack packets are not filled with air but nitrogen. This is to stop oxidation of the contents of the packets and help with shelf life.